How To Make Odin's Easy Gin

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I have been looking forward to making gin for a long time and Odins Easy Gin seems like the perfect place to start.
This recipe was developed to be an easy, simple base that people can alter as they see fit.
Odins Easy Gin:
1L of 43% neutral spirit
12g Juniper
Skin of one tangerine (I used orange)
3g of coriander seeds
Slightly crush the juniper and the coriander then macerate (soak) all of the botanicals in the neutral spirit.
If you are distilling with the botanicals in the still let it macerate for 24hrs. If you pan to strain the botanicals our before distilling soak for 2 weeks.
Distil slowly like a spirit run, throw away the first 10ml then collect the next 400ml. Proof down to 40-50abv.
The gin will improve in flavour over the next few weeks.
Odins original recipe thread:
homedistiller.org/forum/viewt...
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Опубликовано:

13 фев 2019

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Комментарии : 317

@newzanadian-tom7996 5 лет назад

Nice! Looks like you had some good results. Are you going to try a pink gin or something like that? Excited to see what you do

@StillIt 5 лет назад

Yeah I have yet to really decide what to do next. By the way team, New Zanadian has a dope video on odins too. Check it out!

@morse2279 5 лет назад

Morello Cherries make a great infusion for Gin, dried work the best. I had to pour one when I saw the title.

@StillIt 5 лет назад

Nice idea Morse!

@kennethgodden 4 года назад

I am wondering if 190 proof will work as well

@corbeett 4 года назад

Looks awesome, I met Odin a few years at one of his classes in Holland. Have a look at his still he’s making now istill

@StevetheBartender_ 5 лет назад

Thanks for sharing this! I think I was recommended your vid as I was checking out some other Odin recipe vids... this is perfect timing as I’m doing my first gin distillation tomorrow! Cheers and sub’d!

@StillIt 5 лет назад

Awesome man, I hope it works out well!

@FirstPhilWhisky 5 лет назад

Love it Jesse! Stilling is just a whole new world I don't know enough about. Keep up the good work.

@StillIt 5 лет назад

Yeah, always something else to do!

@brassdunes 5 лет назад

Yes!! I've been waiting for this video forever!

@StillIt 5 лет назад

Haha, well here it is.

@brassdunes 5 лет назад

@@StillIt Excellent work I might add, watched it all and i look forward to your future work in the area. As others have written, would be very interested in some vapour infused styles, perhaps one of the Bombay clones on the forums? Whatever you end up doing, it will be an adventure all the same. I appreciate being to follow along and learn something new in areas I have yet to try. With love from a budding hobbyist in Canada!

@BinkCanberra 3 года назад

I use this recipe a LOT! But I add fennel seeds and a small piece of licorice root. I proof it down to 45 to 50% ABV. And I like it a lot, and a lot of people like it. And when we compare a commercial one with mine...... My one wins, because the taste is sooo much better. Great channel!!!

@renospirits2858 5 лет назад

Another great, informative video!

@StillIt 5 лет назад

Cheers mate

@carloayars2175 4 года назад

Dada, love it!

@BrendanPNW 5 лет назад

What a good video! Nice to see something different and I like fun so more please.

@StillIt 5 лет назад

Yeah I'm hooked on the gin making thing, there will be more.

@DS-iy5sd 5 лет назад

Mate, I'm so glad you've done this video - couldn't have been at a better time! My 3rd gen Odin's cornflake whiskey is almost ready to go and I had planned to store the backset and concentrate on a 1st attempt at birdwatchers for this gin recipe! Love the channel and can't wait for each video. Keep in up mate!

@StillIt 5 лет назад

Ayyyyeeeeee, good timing haha!

@jamesspinks716 3 месяца назад

I’m five years late to the party but appreciate the recipe.

@bradosborne5044 5 лет назад

Just what I've been looking for. Been sitting on the botanicals for a while now, the same along with Angelica Root, Star Anise, and Rosemary. Now I will definitely have to try this soon.

@StillIt 5 лет назад

Nice, it really was super easy mate.

@iantaylor1341 5 лет назад

Brad Osborne I’d be very careful with adding too much rosemary. It can be a very dominant herb, especially if fresh, and can give a soapy taste to the gin

@jttech44 5 лет назад

You won't generally get scorching with a propane fired still. The pot distributes the heat well so nothing is really over wash temp. Electric elements scorch because the local temp around them can be very high when they get stuff on them.

@Denver_Risley 5 лет назад

I agree that editing the recipe is the way to get your flavors. Otherwise you cut too much and end up with less of a run.

@connerh7436 5 лет назад

Awesome video! Gin is a great mix up!

@StillIt 5 лет назад

Yeah feels good to do something different.

@desi7551 Год назад

Thanks.. loved the vid! As a scientist myself, all I can think about is molecular weights present in each collection. I think you said the citrus notes were present in first few fractions, which means that the aromatic compounds there were of low molecular weight and so on. So if you increase proportion of orange rind, they all will come early as well while remaining fractions being unaffected.

@williamelliott 5 лет назад

Excellent video

@StillIt 5 лет назад

Cheers 🥃

@jonharrison5275 5 лет назад

Hi Jesse, nice to see you doing a Gin video at last. I USE Teddy's FFV. I do my stripping run and then put the botanicals bill in the still head and distill right through them and well into the tails. I have found that late in the tails the distillate changes colour to yellow. This is probably due to one of the botanicals, not sure which one. I then distill it all again without any botanicals and proof down to 45%abv. I would put it up against any commercialy sold product.

@StillIt 5 лет назад

Yeah I can definitely see FFV adding something nice to a gin! Keep on chasing the craft!

@allTkindaTstuff 5 лет назад

Very nice! I like gin distilling because its the best bang for your buck since gin is so expensive.

@StillIt 5 лет назад

Yeah it's expensive here too! Although whisky is generally more so, but we can knock a gin out in a day lol. Cheers mate🥃

@tonyoliver4920 4 года назад

I grew a coriander plant 5 years ago it flowered and went to seed. I still have more seed than I know what to do with... they still grow if planted too

@Sugarsail1 3 года назад

Hey Jesse, think about getting an organic chemistry lab distillation kit and you'll have a great tiny all-glass still that is perfect for small batch gin / liquor / absinthe ..etc experiments. You can usually pick up a basic still kit for well under $100 (US). You can run it on a hot plate or heating mantle indoors and you get to look like a mad scientist as well.

@oasismike2905 3 года назад

Idea (not mine): Vacuum distillation of fresh cucumber...then blending that into Gin as a flavoring agent. We've seen it done by folks in England, but it'd be interesting to see it adapted to a regular pot still. Thanks!

@wagner31415 5 лет назад

I have tried this recipe and am very happy with it. Got some now that has been aging for just a week and it's good. Odin recommends aging it 5 weeks, I think, so I'll be sure to make this run last that long. I have another run in the works which will have few more botanicals like clove and anise added in.

@StillIt 5 лет назад

Nice mate, yeah I definitly need to have a crack at messing with the recipe some more!

@elcasho 2 года назад

Brilliant!

@dickopolka2733 5 лет назад

Nice video, now I want to make gin.

@StillIt 5 лет назад

Should do it for sure. It was super easy, and a great result.

@dennistherocker 5 лет назад

Very interesting... Thanks ;-)

@StillIt 5 лет назад

Cheers mate

@ForOdin 5 лет назад

I actually got a gin basket for my still, really thinking about throwing some citrus peels into it next time I do a sugar wash, but I’m thinking about doing a traditional corn mash for my next run.

@StillIt 5 лет назад

Nice, yeah you have lots of options now!

@celis8400 5 лет назад

Nice video, I really need to finish my mini still in order to make some gin!!

@StillIt 5 лет назад

Yeah mate get it done!

@celis8400 5 лет назад

@@StillIt running my first easy gin as we speak, smells sooooo good!

@StillIt 5 лет назад

Nice work man!and thanks for the update! What are you making??

@celis8400 5 лет назад

@@StillIt odin's easy gin! To be honest, I don't know a lot about gin and am more of a whisky guy, but just like you I think I will be making lots more gin after this first run!

@Thebakedbaker413 5 лет назад

The paste is such a good idea!! Keep the plastics away!!

@michelle8190 7 месяцев назад

Gin taste like Christmas (trees). It reminds me of a fresh cut Christmas tree. A bit of the holiday season all year.

@nekomancer9157 5 лет назад

<a href="#" class="seekto" data-time="460">7:40</a> could try doing just single ingredients in small batches to keep each flavour separate then blending via trial and error to get a final blend you like. and the in future you can make batches of each botanical infusion in portion sizes suitable the throw in all together at the end.

@turksvy01 5 лет назад

Will try this, gin just gives me a hell of a hangover

@StillIt 5 лет назад

May find that your own won't. . .

@2009stevecry 5 лет назад

@@StillIt Agreed, hangovers mostly come from methanol and fusel alcohols. Correct?

@Kalanchoe1 4 года назад

@@2009stevecry thats what ive heard.

@djscottdog1 5 лет назад

I made elderflower gin last week and i added the elderflower after distilation so it would shine though , means ots not clear but the finish is amazing

@StillIt 5 лет назад

Nice, yeah that sounds fun man.

@meyogy2414 3 года назад

So you don't have to run it through the still again. But it'll look cloudy/murky. Thanks

@konokukistune 5 лет назад

dang i wish i could legally distill in New Jersey, this looks so much fun

@StillIt 5 лет назад

Ah man . . . Im sorry :(

@MrDacheetz 4 года назад

Hi! I'm your latest sub :) I'm wanting to get into gin-making and VERY new to the whole scene, but this video got me more excited about it. I need to watch more basic videos of how to create the base alcohol and then I'll come back and follow your next-level tactics! Thanks

@vicarofrevelwood 3 года назад

Slightly crushed cardamom seeds and juniper berries, the proper term is bruised. As in, bruise the cardamom scenes and juniper berries with a mortar and pestle.

@jeska8994 2 месяца назад

Is it cardamon or corriander?

@ettnollbajen9945 2 года назад

Not distilling myself (forbidden here) but make a lot of other stuff,beer/ginger beer ginger Ale etc. And one thing I’ve noticed when making ginger beer ,be very moderate with lemon peels, gets pretty lemony ,and not in a good way ,so I’m using very little lemon doing that. Thanks for the video buddy

@degmar 5 лет назад

Great video - 1) did you taste the infusion mixture prior to distilling? What does the distillation process add to the taste? 2) does any of the flavor/oils stay behind in the still that could carry over into your next distillation?

@StillIt 5 лет назад

Awesome questions mate, unfortunately I don't have a lot of answers for you. I dipped my finger in the infusion beforehand, basically just tasted like orange with a touch of other stuff. But didn't really taste it properly. The rest is still in he boiler, I'll give it a taste later on.

@user-xg7ed9fy9f 5 лет назад

Very nicely done sir! =D One thing I found that softens that citric punchiness is to toast the orange peel lightly, lemon peels too, but never, never, NEVER use mandarin peel. Just trust me on that one...

@StillIt 5 лет назад

Haha, I very nearly used Mandarin instead of the orange. What happens with it?

@user-xg7ed9fy9f 5 лет назад

@@@StillIt The aromatics are overwhelming and absolutely teeth curling. Kind of like the disappointment when you pick a fresh cumquat and think, 'what a cute little orange, I bet its delicious...'

@anratse 5 лет назад

I made this recipe with mandarin and loved it. It was way too powerful at first, I'll grant you that, but after six weeks everything mellowed out and it was delicious.

@vasiliitoumanyan2648 4 года назад

@@anratse cant imagine waiting 6 weeks though..lol

@williamgordner5520 5 лет назад

would it be ok to run this through a 8 gal pot still. I never tried running only a liter through it. Thanks

@StillIt 5 лет назад

depends very much on the still. How is it heated? You can just scale the recipe up too :) (triple it for eg)

@ggepp 4 года назад

Best part of the video was the Dada call out!! 👌🏾

@Naamis1 4 года назад

Hi, Happy to see The use of a mini-still. Could not help but notice the copper hanging from the spout. Would imagine that is something you added? And If you did, why?

@StillIt 4 года назад

Hi there 😊, yeah I added that just to direct the drips in the right direction. It gave it something a little more defined to drop off.

@chasevanover 5 лет назад

I just want to know if you’ve tried the sweet feed recipe? I just did my first run since I was 19. Basically 10 years since I’ve distilled anything. I prefer bold tastes and have found my first run in 10 years is sweet. Starting proof 110-130 watered down to 70 proof with rodi water. The taste I have now is sweet with a kick. Will charred oak make it bolder with the sweetness? Or will it totally change the flavor? Burnt vanilla is kinda what I’m looking for. Btw also gonna try ujssm recipe as well and see what everyone’s best aging process is. Or if it even needs aging lol. I guess I’m somewhat of a novice. But will an air stone say for an aquarium work for helping the yeast ferment?

@DiegoRodriguez-pr1bf 5 лет назад

I'm actually excited that you used the little Chinese Pot Still because that's what I use. I would've liked some video of it in action. I didn't know I could make gin without a basket and I'm definitely making this soon. I understand your concern about the silicone gasket and check mine while running by moving a small mirror around the edge (no steam = no leaks). The flour paste is a pretty big mess to clean up. And, of course, I have a fire extinguisher handy. If you use the small pot still in the future can you show your setup? Can you do a video on just using this still? It's the perfect size for me.

@StillIt 5 лет назад

Yeah for sure mate, it's only the first time I have really used it. So I plan on getting a few more runs under the belt and do a full review on it.

@DS-iy5sd 5 лет назад

From what I've researched, the main concern with silicone is the chemicals that high proof alcohol leach out of it.

@edleuty1944 5 лет назад

Where do you get these mini stills from?

@neila9251 4 года назад

@@edleuty1944 Ebay

@chrispalmer8782 4 года назад

Hey Jessie I am planning to do this recipe this weekend. I have always infused my botanicals in the upper part of my still. My question is, would I just multiply this recipe by five if I was to do 5 ltrs in my still and by 10 if ten ltrs and so on? It seems an awful lot of jb’s to put in and a lot of orange peel. All the best Chris From England

@TheWolfster001 2 года назад

Could you add the spice mix with a sugar wash put that in a thumper and run/make a neutral spirit running it through the thumper to better infuse it and also, it would come out clear??

@neila9251 4 года назад

In the Chinese pot still I have a 'thumper' would that be suitable to insert eg Lemon Myrtle leaves for flavour?

@MrBigmandesign 3 года назад

Gin is what I’m doing most, running recipes through a copper 5 litre then scaling up on my 50 litre, after seeing a ‘Bearded & Bored’ video, I’m now adding a thumper for the botanicals with a bypass to remove fore-shots & heads first, would I be right in saying that the your recipe of 13g of juniper per litre would still apply for say 40 litres meaning 520g? Love what your doing fella

@clubshedbrewery3220 4 года назад

Hi Jesse, great video as always. Your channel is A1 bud. I have made this a couple of times and every time I get a cloudy gin. Odin recommends adding same ABV spirit but it hasn't worked for me. It's still a nice tasty drink but I'd like to sort out the cloud. Any advice? Thanks!

@StillIt 4 года назад

Cheers mate. Funny enough I actually heard something about this recently on a podcast. The gin manufacturer was basically saying he wished that the market would accept cloudy gin as he can make a product that tastes better if aloud to go cloudy. So I guess first up, do you really need it to be clear? Just look what happened with NEIPA. But. . . . haha Basicly you have something in there that is now not soluble any longer. Likely the oils and flavour components from your botanicals. So you could take this into account with your cuts and attempt to get less of this from the back end of the run. Or bottle at a higher abv which should allow more of these components to stay in solution.

@clubshedbrewery3220 4 года назад

Jesse, thanks for the quick response! Yep, I'll try more cuts and maybe figure out when the oils get through. Ah sure having it cloudy isn't a problem for me with my beers or with this one. A fine tasty drink it is, but my wife won't touch it! She's still untrusting of shed products!! 😂

@StillIt 4 года назад

HAHAHA yeah, I hear you. Perception goes a long way. Just mix it into something else before she can see it! Or, have her do a blind taste test. But Yeah I can totally understand the desire to have it clear.

@mothox 5 лет назад

Cheers Jessie. I’m 100% doing this but adding extra weird shizznits. Appreciate your vids mate 🍻

@StillIt 5 лет назад

Haha yeah that's the way!

@abalister 5 лет назад

Great video and hello from Canada ;) I was wondering about filtering, obviously the neutral spirit is filtered i assume, before letting it steep with the botanical but, is it necessary to filter again after distillation?

@StillIt 5 лет назад

I have yet to filter anything I have made (other than a coffee filter to filter the wood out of "aged" spirits).

@SnowHunter44 3 года назад

Filtering is not needed, if the system is clean as the product is the result of steam that is "forced" back into a liquid - there is nothing to filter. Coffee filters are great, I use them in addition to cotton "makeup" pads when I "have" to filter. I use oak chips for oaking and they can leave a lot of stuff behind.!

@siggyincr7447 4 года назад

Switching from tangerines to oranges will have a big effect on the citrus notes as the volatile oils in the tangerine peel are what give them their characteristic flavor/scent. On a side note, I wonder if the bitter components from the pith would even make it over in the distillation. If not no need to be too careful about getting only the outer peel. Either way, great channel. I've never distilled anything, but its interesting stuff none the less.

@Just_The_Average_Dude 4 года назад

Have you tried the Rad's All Bran recipe? I'd be curious to hear your opinion of it and compare it to the UJSSM.

@jimburke417 3 года назад

hi jessie can i use a reflux still instead of a pot still with the botanicals in it and if the spirit is at 40% and its been sitting for 2-3 weeks can i strain through coffee filters and would it be the same cheers Jim (newby to the craft )

@lukefairbanks8622 3 года назад

never knew different flavors would distill out before/after others, cool. Why mix them together? Feel like I'd be tempted to separate out for different occasions & meals to match flavors or something

@tbassbaseball 4 года назад

This is probably a stupid question but can I use a Neutral Corn-based shine as my gin base? My shine is all grain....just corn and Distillers Malt....And do I need to do a 50/50 in the potstill with water and the neutral with the botanicals when I am going to distill it

@timmusic7674 3 года назад

Have you tried Pastis I like this spirit and often get a bottle of 45% abv . Would like to try making my own one day but cannot find a recipe for it so if you know what goes into it would like to know..regards Tim

@louisbotha6091 3 года назад

Looks nice , have you done a infused gin?

@janhoengelbrecht1192 5 лет назад

Thanks Jesse. How about trying a fruit fermentation brandy making video series?

@StillIt 5 лет назад

Yeah man I would love to!

@brassdunes 5 лет назад

@@StillIt Recently tried a pear based brandy, had some issues with a funk due to excess pulp in the wash. I think you'd very much appreciate the levels of green apple coming through in the heads! Would recommend giving something like that a shot. Aged a couple of months on slow toasted and charred sugar maple, the caramel flavours worked splendidly with it!

@StillIt 5 лет назад

@@brassdunes interesting, I actually though about doing something like this as we have a pair tree. Problem is they are pretty tasteless pears haha.

@brassdunes 5 лет назад

@@StillIt I think mine were a bartlett or similar variety, very sweet when left to ripen off tree for a couple of days. Might be worth a shot! Other than sweet they did not have a strong flavour but the brandy certainly did.

@Elric509 3 года назад

@@StillIt if you have bland tasting apples or pears use some quince for character, being pretty dry they'd benefit greatly from being mixed with juicer fruit

@thatflightsimguy 4 года назад

Great video! I followed this exactly and my proofed down product (45%) went cloudy - I understand this is called louching... did your's do the same mate?

@schnuersenkelende 2 года назад

Love the windows sound at <a href="#" class="seekto" data-time="135">2:15</a>

@sharathsunil8479 Год назад

fuck yeah man its all about being joyful and fun. keep posting!

@TheJohannL 4 года назад

When are you going to try making a cognac/grape brandy? Aging is obviously something more involved, but if you are still planning on going for a long time with Still It, that would be an awesome experiment, especially since cognac guys are so secretive about how they make their spirits.

@rrmuf 3 года назад

Is there an increased risk of scorching if I have an electric element in the boiler?

@421rants 5 лет назад

You need to try a gin basket. Put your botanicals in an inline chamber, and run the vapors right through to the condenser. = )

@StillIt 5 лет назад

Yeah I'd love to try one, it's on the list for sure. A Carter head would be perfect!

@421rants 5 лет назад

That would work. Stildragon's got one that I'm looking at hard. I'll probably have to scale it down a bit. I'm not sure if my rig is large enough to use theirs. = )

@faginsmith6116 4 года назад

Hey bro, I've just made a batch of odins gin however it has came out at 70% what's the best way of diluting the alcohol but not the taste?

@mkme2358 3 года назад

Is it safe to drink without distilling? Why do u have to remove the heads even tho the alcohol purchased was store bought distilled grain alcohol?

@McJackFun 4 года назад

Awesome Video Thanks Jessie! I did everything the same as you did but I think that I dont have that strong juniper taste. Did you use fresh juniper berries or those kinda dry berries ? I can only get my hands on those dry berries. Do you think thats the problem ? Best regards from Austria !

@StillIt 4 года назад

Whats up mate. I am using dried juniper as well. Its a bit hard to know for sure as "strong juniper flavour" is going to be very different from person to person. And what aspect of the juniper is going to change from person to person too. Are you talking the pin needle kinda dank side of things? Or the berry flavour? But, thats the beauty of this hobby man. You could try adding another 20-30. . . . 50% berries. Or try smashing them up a little more. Perhaps even try the same amount of berries, but let them macerate for a day longer than all the other botanicals.

@McJackFun 4 года назад

@@StillIt Mostly about the berry flavour. I will try to add more juniper and mess with the recipe board a little bit. But one thing is for sure OEG helps a lot for getting a feel on how to tweek your recipe board. Thanks a lot!

@deweyteague5277 4 года назад

Hi jesse , i like your videos , ive been distilling for awhile. I am very interested in your Gin that your are working with . Any more research on it . Thanks Dewey Id love to chat more with you and share ideas.

@JimmyChapelier 4 года назад

Hi great RU-vid channel you have... i fellow you for a while now. I maked your gin. Everything ok, had a great gin of 77% and wanted to lengthen it with mineral water to 40% now I have a cloudy gin. How is this possible and especially how do I solve it. thank you in advance ...

@benfinch9829 3 года назад

Using box grater is an easier way of zesting the orange.

@BrotherHoodMovies331 5 лет назад

Well you absolutely have to try and make your own gin recipe now.

@StillIt 5 лет назад

Yeah for sure. I will be trying my own for sure.

@BrotherHoodMovies331 5 лет назад

@@StillIt Depending on how off the rails you want to get, I'm sure there are some herbs and spices that are native to New Zealand that you could put in there, some local flair on a very British drink.

@StillIt 5 лет назад

Yeahan for sure!

@dr.feelgood2358 4 года назад

so few youtube videos about actually making gin, instead of talking about it like it's f'in alchemy. ok maybe it is alchemy, but people don't show it in a "down to earth" practical way. you are doing everyone a big favor with that. it's so accessible for any distiller to try it, but it's put on a pedestal because the recipes can be pretty complex and distilling is not a legal hobby in most places, so it's "hush-hush".

@Joseriveiros 4 года назад

Amazing stuff... I am a bit new to the topic, so there you go my question, I am taking by your video that when you re-destill the infused 43% alcohol as you do with gin, you do not have to worry about methanol and toxic stuff since the alcohol was already properly distilled, right?. Cheers and keep it up

@StillIt 4 года назад

Yeah thats a pretty solid way to put it. Although for this and other gins people often sugest ditching the first bit. I guess some are being extra careful, but I think often the first flavours are not entierly desireable.

@no-sway3709 4 года назад

There's a great post of r/firewater that debunks the methanol foreshot mantra. The foreshots have other nasties, but the methanol is largely inseparable from the ethanol.

@blackirish781 3 года назад

Yep, acetone is the big one that you want to remove.

@MrSottobanco 4 года назад

Does the use of stainless steel as opposed to copper affect the flavor in a significant way?

@StillIt 4 года назад

This still is all stainless, there is no copper in it. But this spirit has already gone through a still with a good amount of copper. So Im not too stressed in this situation. But in general, yes you want at least some copper in the vapour path.

@ozzybargainhunter2245 4 года назад

Are you only running 1 Ltr of wash when you dump it in the still or are you adding more wash to it?

@jagerjack4388 3 года назад

Where can I get a potstill like yours?

@PhyleXTension82 5 лет назад

Ouzo would be awesome!

@StillIt 5 лет назад

Interesting idea!

@MrDive2010 5 лет назад

Yeah man good start, I jumped right in and started with complex ingredients list. I now substitute and use “local” ingredients to give it a local twist such as Tasmanian pepper berry, lemon myrtle etc. I’ve stuffed up a few times but just re-distill and start again. I’ve found star anise can really over power things so go easy on that. Also use grapefruit and lime for the citrus content and I’m not so fussy on the pith I don’t seem to notice much difference with or without it.

@StillIt 5 лет назад

Awesome man, yeah I'm pretty Keen to go with some local/native botanicals as well.

@iantaylor1341 5 лет назад

If you are doing the 2 week maceration and not boiling the botanicals, the pith is fine to leave in. It’s when you boil the peel with pith, that you boil out the bitterness.

@neila9251 4 года назад

Hi MrDive I have a lemon myrtle tree - can you tell me how you used the leaves? Exactly like this video or in the thumper? Thanks!

@williamsmith1741 5 лет назад

Why would you take a fore-shots cut off of the distillate if the spirit you started with was itself a finished spirit, either vodka or some other spirit which had already had the heads and tails cut out? Do those "fore shots" contain cruddy flavors from the berries, seeds, etc. that just come off early?

@ChristopherBlanton 4 года назад

The typical reason is that any lower-weight organics such as methanol should be in the foreshots. For most fermentations on this scale, any of these lower-weight organics should be very small, but better safe than sorry.

@Kalanchoe1 4 года назад

although methanol is a good reason, especially citrus and juniper has a huge load of oils in them and will cause your distillate to be cloudy when cut. the foreshot contains the majority of these highly volatile oils.

@jessicaturner2193 10 месяцев назад

Do you have a recipe for the neutral spirit?

@mathiasvandriessche1641 3 года назад

Dume question but if you trippel the recepie do you also trippel de foreshots

@ozzybargainhunter2245 4 года назад

Jesse, I am guessing you don't put it through a charcoal filter like whisky yes?

@bearfootbowhunter3054 2 года назад

If you are doing a bigger batch. Are these ratios linier?

@Lixmathing 3 года назад

how many watts of heat per gallon would someone need for say a T500 it says 1500W... Just wondering if this is good or should someone be looking for something with more heating ability?

@berkcan2439 5 лет назад

Hail cardamon :D Thank you i am really like gin i will try this soon.

@StillIt 5 лет назад

Nice! Definitely worth a crack :)

@zetor425 3 года назад

Does someone know something about when your gin turns cloudy while diluting with water? Thank you 👍. I did used filtered water btw.

@user-dd9dh9kw5c 3 года назад

Tannin/oils in the alcohol, just means that you dipped into the heads or tails of a batch. When you dilute it mixes it all up and makes that cloudy or oily mess.

@chancekiki8488 5 лет назад

I wonder how this would taste if you use white rum instead of a vodka

@DS-iy5sd 5 лет назад

Ever thought about making Polugar?

@normalizedaudio2481 3 года назад

Silicon works great.

@mikedickinson9730 3 года назад

<a href="#" class="seekto" data-time="304">5:04</a> Your face is classic talking about the dodgy Chinese gasket. Lol

@dewydumar2683 5 лет назад

Nice, I have a gin basket that I haven't used yet but with this method I can use my scientific set up it's 3000ml all glass with a Gram condenser. I'm going to use the Manuka on a heavy smoke malt I made do you think that's a good fit? Great video, thank you. You are making history keep them coming!

@StillIt 5 лет назад

Do you mean Manuka leaf as a botanical for a smoked malt?

@dewydumar2683 5 лет назад

No I'm going to toast the wood and age the smoked malt with the wood.

@StillIt 5 лет назад

Ahhhh I'm with you. Yeah I think that will be really nice man.

@StillIt 5 лет назад

Also that scientific setup sounds perfect for little test batches of gin!

@winstonsmith3433 4 года назад

popcorn -would be proud-!!!

@smntsn 3 года назад

I'm doing tomorrow :)

@sparkupthefire 3 года назад

Hey Jesse thanks for posting this. I steeped the botanicals and peel in muslin in 1ltr of 43% neutral grain, after 24hours removed peel and put botanicals back in muslin with a pinch of angelica root and a pinch of orris root powder to act as a flavour fixure which I then put in botanical basket in my air still.... Run off started at 80% and ran down to 40% ....the spirit came out a sort of amber colour and I can't work out why.....any idea? 8m thinking maybe the orange stained muslin may have contributed or the unsteeped angelica root but can't be sure... A total novice and I'm stumped. Any advice gratefully recieved. Thanks!

@StillIt 3 года назад

Hows it mate, it could have boiled over. How full was the still? Or you have something after the point of no return in the still that is leeching colour.

@sparkupthefire 3 года назад

@@StillIt Ahhh a bit of leakage out the top of still, briefly, caught it in time. Maybe too much muslin in the botanical basket was pressing against the out flow making the air still work a little harder... Ifvthat makes sense. Plus tlused the original muslin from the maceration which may have had some colour from the orange peel.... On second maceration now, see how we go. Thanks for your help, much appreciated....always learning.

@sparkupthefire 3 года назад

@@StillIt 1ltr 43% spirit in a 1.5 ltr air still

@maltphilistine923 5 лет назад

Throw in a couple peppercorns, you know, for science!

@StillIt 5 лет назад

Can't say no too science! Haha. I used a few in the smokey Gin one.

@gustavjacob7812 5 лет назад

Hi Jesse, Could you give me a short explanation of what you did to the still before distilling? I noticed that you packed copper in the condenser output, did you pack it anywhere else? Any best practices for these small Chinese stills? I'm working on building a decent still (slow but steady), but am still using a small Chinese one and getting subpar results, I think that it's because I don't pack copper in it, so any tip helps. Thanks, G.

@StillIt 5 лет назад

Hi mate, Nothing special on this one. The copper mesh was only to help direct the liquid into the jars. The alcohol I used here had already been through my large still, so I was not worried about copper in the vapor path or in the boiler. Putting some copper in there will help for sure :)

@anratse 5 лет назад

Like it now? Try it in six weeks time ;) Honestly, this is my go to gin recipe. Quick and easy. Goes very well in a G&T, dry martini or Negroni. And after that? I still haven't found out how deep the rabbit hole goes! I've recently put some on oak, curious how that"ll end up.

@StillIt 5 лет назад

Dirty martinis are one of my favs, so looking forward to giving it a rip like that. Yeah I am going to have to give the wood ageing thing a rip for sure.

@zenandstimpy 4 года назад

You should try a bottle of aged Dutch genever. Gives a good idea of what happens when you age gin on wood.

@gregbate7699 3 года назад

Trying to use this method to make Sloe gin.

@shridharanpillai7939 5 лет назад

Hello Jessie. It's illegal to distill alcohol where I live. Do you have a compound gin recipe?

@StillIt 4 года назад

You know what, its actually not something that I have tried yet. I would suggest doing a seperate infusino of each botanical you want to try. Then blending them. That should give you the info/baseline for a good recipe based on your taste.

@shridharanpillai7939 4 года назад

@@StillIt That's a smart strategy. Thanks a lot for your advice. I've already tried the infusion with your current recipe(everything together at once), it's too orangey. I'll take your advice and keep you posted.

@macinhd4348 4 года назад

i tried a similar recipe to this but after 48hs mine became so cloudy, but it smelt amazing, does anyone know how i can try filtering it ? i tried leaving it and waiting for it to settle but it didnt work as well as it hoped.